Bread Basics~ Buns with Chicken Floss

Here's another variation from a basic bun recipe that i love using.   I have been using this same recipe for so many times that it comes naturally without having to make any reference.  Sounds boring? Hey, but they say repetition is the root of many great things like perfection, reputation, fashion, believe etc, etc, etc! 

I remember going crazy about chicken floss buns.  These buns were made popular by a particular bakery chain in Singapore.  At that time before the bakery chain hit our shores, hubs will bring some back occasionally when he goes down south to Singapore on business.  They don't come cheap though when we take the currency exchange into consideration, roughly around RM4 per bun at that time.  Now that they are in town, they are not any cheaper though.  So, the best brand is still in the house, cheaper and filled to the brim with floss :))

It really is something achievable at home.  All it takes is a good milk bun as the base, spread on some condensed milk/mayonnaise before wrapping/topping it with some chicken/pork floss.  I like doing it both ways, wrap some floss into the buns before baking then top them with more floss when they are out of the oven.  That way you get a double dose of floss and it makes the buns so, so tasty!

Bread Dough recipe here

Chicken Floss Buns

Ingredients

• Chicken/Pork Floss
• Condensed Milk/Mayonnaise 

Method

1. Divide dough into 70g portions.  Set aside and let dough rest for 10 minutes. 
2. Flatten dough then spread on a thin layer of condensed milk. Sprinkle a layer of chicken floss then roll it up and seal the seams tightly.
3. Arrange on greased tray.
4. Cover and rest buns until double the size again.
5. Glaze with egg mixture (refer Part D of bread recipe) or if fresh milk mixed with water on 1:1 ratio. 
6. Bake in a preheated oven at 180C for 17 minutes until golden brown.
7. Remove buns from tray and let them cool on a wire rack.
8. When buns are cooled, make a cut in the centre of the bun.  Spread on some condensed milk into the slit and on top of the bun.  Sprinkle more floss to coat the buns.